1. Saute green onions in 2 tablespoons canola oil over medium heat for about 2-3 minutes. Add grated potato and let cook about half way and then add summer squash.
2. In a medium sized clean bowl, add oats, egg substitutes, salt and pepper. Mix well. Add squash mixture and blend with a fork.
3. In a clean pan at a medium heat, warm the 1/4 cup canola oil. Spoon mixture in and form patties (8). Let brown 2-3 minutes and turn. Brown other side.
Great on their own, but good with vegan yogurt or sour cream on top too!
We like these with a mess of greens on the side or a salad filled with fresh goodness from the garden. Enjoy!

Preparation Time:

20 minutes

Cooking Time:

Servings:

4

SO HOW'D IT GO?

I made mine small and thin, and they were DELICIOUS and crispy! I would make this for my family!

I also had problems with mine sticking together. I found that when I put just a bit of oil in the pan instead of 1/4 cup, they stayed together better. I just had to wait for them to cook all the way through, which was slower than other griddle cakes I've made. My mother suggested using a starchier potato, but I wonder if that wouldn't just add more fat?

Next time I think I will try squeezing the liquid out of them, or baking them first and then frying? I also like the polenta idea!

These were good. I added bragg's and nutritional yeast on top. Next time I will probably add that into the mixture. I would like to try breadcrumbs instead of oats as well. I will definitely make again.

Ok, I love these! Though I took some liberties....I went nuts with the veggie crisper drawer of my fridge and the food processor. Somehow, I just kept adding veggies.....a parsnip, a carrot, an onion, used the zuchinni up....some potatoes...added minced garlic and jalepeno...didn't have oatmeal so I used flour and silken tofu.....

Did follow veggiebo's advice and wrung the whole shredded veggie concoction in a tea towel....must have wrung out a cup of liquid. Also, used a nonstick pan and didn't have too many problems with sticking. A bit delicate and hard to flip but managed ok.

All the tips are really wonderful...has anyone BAKED instead of fried these patties?

I think I'll give 'em a whirl with baking. I have a recipe for "neat"balls that are baked, and they really hold up well, even after freezing. Maybe baking will put another good spin on this recipe, too.

I think I'll try them tonight or maybe Friday night, accompanied by fresh fruit, bread and a killer chocolate cake recipe found at - www.theppk.com:

Tip: Once you have grated your squash/zucchini and potato put them in paper towels and squeeze them within an inch of their lives. It will save you alot of squishy veggie heartache in the frying process.(My mommy gave me this tip over the phone while I was making this tonight)

So i just switched it up a tiny bit. I use zucchini instead of squash since it is in season, and red potatoes. I also added a bit of grill seasoning, red pepper flakes, garlic, and paprika for some fun color. I topped it off with some tofutti sour cream and some reserve green onion and a splash of paprika on top. This is EXACTLY what I wanted tonight, as I saw this recipe this morning on Vegweb and was day dreaming about ALL day until I got home! Thanks so much for a MAJOR keeper...

Erin :)>>>

Oh yea I forgot one more thing.....I rolled my patties in some polenta for some extra crisp! PERFECT!!!

Tip: Once you have grated your squash/zucchini and potato put them in paper towels and squeeze them within an inch of their lives. It will save you alot of squishy veggie heartache in the frying process.(My mommy gave me this tip over the phone while I was making this tonight)

So i just switched it up a tiny bit. I use zucchini instead of squash since it is in season, and red potatoes. I also added a bit of grill seasoning, red pepper flakes, garlic, and paprika for some fun color. I topped it off with some tofutti sour cream and some reserve green onion and a splash of paprika on top. This is EXACTLY what I wanted tonight, as I saw this recipe this morning on Vegweb and was day dreaming about ALL day until I got home! Thanks so much for a MAJOR keeper...

I made these with zucchini. I added extra red potato (8 very small red potatoes -they were about half the size of a lemon) and a little extra green onion, 1/2 teaspoon thyme, 2 tablespoons nutritional yeast, and 1 tablespoon fresh dill. Instead of frying in a pan, to reduce the fat and make this a healthier dish (also to reduce the sogginess several mentioned), I baked these in the oven at 375. I combined all the ingredients together in a bowl, formed into six patties, and sprayed a cookie sheet with olive oil spray. Then I placed the patties on the sprayed cookie sheet, and gave the patties a generous spray of olive oil spray. I baked for about 20 minutes, flipped them, and baked for another 10 minutes.